• Journal of Digital Convergence
• /
• v.19 no.1
• /
• pp.199-209
• /
• 2021

The purpose of this study was to analyze the factors that affect the satisfaction of smart seniors using smartphone delivery applications. We established the hypothesis by dividing the factors that will affect the satisfaction of smart seniors using smartphone delivery applications into the characteristics of the delivery app and the personal characteristics of the smart senior. In order to verify the hypothesis, we surveyed adult men and women aged 50 to 65 years old who had experience using delivery apps, and we performed confirmatory factor analysis, correlation analysis, and path analysis to perform statistical processing for data analysis. The analysis results are as follows. First, we found that usefulness among the characteristics of delivery app had a statistically significant positive effect on the delivery app satisfaction of smart seniors. Second, we found that social empathy among the personal characteristics of smart seniors had a statistically significant positive effect on the delivery app satisfaction of smart seniors. Third, we found that delivery app satisfaction had a statistically significant positive effect on reuse intention. Based on research result, we suggested that in order to improve the satisfaction and use of delivery app by smart seniors, it is necessary to develop delivery app that can be usefully used by smart seniors and focus on social empathy.

• Information Systems Review
• /
• v.20 no.1
• /
• pp.1-16
• /
• 2018

The development and generalization of the Internet increased the popularity of food delivery service applications in Korea. The food delivery market based on online-to-offline service is growing rapidly. This study compares the usability of Korean food delivery service application between that of Chinese food delivery service application. This study suggests improvement points for Korean food delivery service applications. To conduct this study, we explore the status of various food delivery service applications and conduct interviews and surveys based on the honeycomb model developed by Peter Morville. This study obtained the following results. First, all restaurants participating in the Korean food delivery service must be able to accept order through the application. Second, the shopping cart function must be able to accept order of all restaurants simultaneously. Third, when users look for menu recommendation, their purchase history and shopping cart functions should appear at the first page of the website. Users should be able to perceive the improved usability of the website using those functions. Fourth, when the search window is fixed on the top of each page, users should be able to find the information they need. Fifth, the application must allow users to find the exact location of the delivery person and the estimated delivery time. Finally, the restaurants'address should be disclosed and fast delivery time should be confirmed to enhance users'trust on the application. This study contributes to academia and industry by suggesting useful insight into food delivery service applications and improving the point of food delivery service application in Korea.

• Management Science and Financial Engineering
• /
• v.11 no.3
• /
• pp.79-93
• /
• 2005

Despite the fact that the sourcing process in B2B e-Marketplaces is one of the most important tasks, the evaluation and selection process of suppliers have been ad-hoc based and mainly dependent on the experience of sourcing managers' subjective knowledge. To remedy the problem, we developed a decision support System (called Wise - I) that helps sourcing managers evaluate suppliers in a more systematic way. The system reflects company's strategy and know-how by adopting company enforced weighted scores for different factors and employing a more scientific method of considering factors other than price and on-time delivery rate, utilizing the AHP method. This paper reports the effectiveness of the system as well as the detailed description of the system. To investigate the effectiveness of the system, we collected information through interview and questionnaire survey. The information was also augmented through the firm key index system, which monitors average delivery lead time and on-time delivery rate. The result indicates that the system leads to the efficiency of purchasing section and the transparency of buying process, therefore reduces delivery time and cost.

• The Korean Journal of Food & Health Convergence
• /
• v.10 no.4
• /
• pp.9-19
• /
• 2024

This qualitative study explores the impact of online food delivery platform attributes on customer satisfaction and repurchase intentions. Employing a phenomenological approach, we conducted in-depth interviews and focus group discussions with 15 participants to gain rich insights into user experiences. Thematic analysis revealed key factors influencing satisfaction and loyalty: service quality dimensions (efficiency, reliability, fulfillment, privacy), expectation disconfirmation, perceived usefulness and ease of use, multi-level customer value, relationship quality, electronic word-of-mouth, value co-creation, and phased loyalty formation. Our findings extend customer behavior theory in digital platforms, offering a comprehensive framework for understanding the complex mechanisms underlying user satisfaction and repurchase decisions. The study provides valuable implications for platform operators, highlighting the importance of exceeding customer expectations, enhancing user experience, building trust, leveraging user-generated content, and fostering co-creation processes. Methodologically, we demonstrate the efficacy of qualitative approaches in uncovering nuanced insights in digital service contexts. While acknowledging limitations in generalizability, this research establishes a solid foundation for future investigations into the rapidly evolving domain of online food delivery services. The integrated theoretical approach offers a robust model for analyzing customer behavior in emerging digital service environments, contributing significantly to both academic understanding and practical application in the field of digital service provision and platform management.

• Journal of the Korean Dietetic Association
• /
• v.7 no.1
• /
• pp.19-27
• /
• 2001

It is thought that the sanitary perception and hygienic food treatment of food suppliers as the first handlers of foodstuffs are extremely significant for the safe and sanitary management of food in group meal services. So in this study, a survey of 103 food suppliers who provide raw materials for 80 meal services in business places around Busan area was conducted on general matters, participation in sanitation education, sanitary perception, sanitary treatment of foodstuffs, knowledge of sanitation, etc. The results of the survey are as follows: 1. 42.7% of the subjects have worked for the food supply companies for one to five years and the main job of 36.9% of them is delivery service. Food suppliers who handle over two foodstuffs are 6839%. 2. Concerning the participation in sanitation education, 43.7% of the subjects have not experienced any such education, The reason of 23.3% of them for not having the education is that there have been no opportunity for them at all. And 83.5% of them regard the education on hygiene as necessary. 3. In the sanitary perception, 93.1% of the subjects considered the temperature control of the food delivery vehicles as important and 82.5% of them replied on of the leading causes of food poisoning as foodstuffs. 64.0% thought of their knowledge of food sanitation as not very good, but moderate. 4. Concerning sanitary treatment of foodstuffs, 50.5% of delivery vehicles were wearing sanitary uniforms and 24.3% of them washed their hands while supplying food. 5. In the score of hygienic knowledge, the average score of all food suppliers was 60.6 point. In the score of hygienic knowledge on general matters, managing supervisors got 6.31$\pm$1.70. In the score of hygienic knowledge based on the perception of food sanitation, the food suppliers with the experience of sanitation education scored 6.42$\pm$1.93 point and the point was significant(p<0.01), compared with that of the food suppliers without the experience of sanitation education. The food suppliers who answered their knowledge was very good scored the highest point, 8.00$\pm$1.41. The food suppliers who replied that sanitation education was truly necessary recorded the hygienic knowledge score of 6.75$\pm$1.77, significantly(p<0.01) high. In the score of hygienic knowledge on the basis of the practical degree of sanitary handling of food materials, the food suppliers who answered they cleaned their delivery vehicles everyday scored 6.48$\pm$1.93, the food suppliers who answered they sterilized their delivery vehicles everyday scored 6.29$\pm$1.89, the food suppliers who answered they controlled the temperature of their delivery vehicles irregularly scored 6.58$\pm$1.79 and the food suppliers who answered they washed their hands every time when they were working scored 6.86$\pm$2.24, significantly(p<0.05) high in comparison with every item in other factors. And the food suppliers who answered they were wearing sanitary uniforms irregularly while supplying foodstuffs scored the highest point, 6.66$\pm$2.92.

• The Journal of Korean Academy of Prosthodontics
• /
• v.60 no.3
• /
• pp.239-245
• /
• 2022

Purpose. The purpose of this study was to analyze the frequency and duration of adjustments after delivery of complete denture according to age, sex, arch with complete denture, insurance coverage of a denture, type of antagonist, the experience of wearing denture, the period of edentulism, and the type of denture base. Materials and methods. For 5 years, medical records of patients aged 65 or older who had treated full dentures were assessed for the frequency and duration of follow-up visits after complete denture delivery. Statistical analysis was performed at the 5% level of significance to analyze the correlation between the frequency and duration of follow-up according to sex, insurance coverage, arch with the complete denture, type of denture base, type of antagonist, experience of wearing a denture, age, and healing period. Results. 247 complete dentures were included in this study. The median frequency of follow-up visits was 3, and the median duration of follow-up was 36 days. Lower dentures had significantly higher frequency of follow-up visits than upper dentures (P = .036). According to the type of antagonist, dentures opposing a complete denture had a significantly higher frequency of follow-up visits than dentures opposing a removable partial denture (P = .016). There was no statistically significant difference in the frequency and duration of adjustments after delivery of complete denture by age, sex, insurance coverage, healing period, the experience of wearing a denture, and type of denture base. Conclusion. Within the limitations of the present study, lower complete dentures or dentures opposing a complete denture had an increased frequency of follow-up visits.

• Korean Journal of Construction Engineering and Management
• /
• v.8 no.1 s.35
• /
• pp.66-77
• /
• 2007

With the electricity industry structure reformation of the government in April, 2001, Korea Power Electric Corporation was divided in to Korea water power nuclear power and 5 thermal power plant. After, various delivery method is introduced and applied for active profit creation according to the competition between each development companies for the public company privatization. However, the current situation does not satisfy the project participant by selecting the delivery method without reflecting the business goal and project characteristics of power plant construction business. The objective of this study is to research the influencing factors that should be considered to select the delivery method in thermal power construction business and develop a standard of selection of appropriate delivery method through questionnaire and interviews to establish a model to select the delivery method that fits the business goal of the subject of delivery. In the future, if the delivery method selection model suggested in this study is applied, it is expected to select the appropriate delivery method of power plant construction business by effectively reflecting the business goal, characteristics and demand of the delivery subject, and characteristics of the construction business apart from the existing customary practices that decided the delivery method dependent on the subjective and experience based judgement.

• Culinary science and hospitality research
• /
• v.22 no.2
• /
• pp.206-221
• /
• 2016

This study presented the need to research into 'emotional response' and 'willingness to use apps', perceived by consumers using food delivery apps amidst the spread of smartphones and surge in use of food delivery apps. This study was also intended to present 'service quality' of food delivery apps, along with 'arousal' and 'pleasure' which represented the 2 types of emotional dimension of Pleasure-Arousal-Dominance(PAD), as variables that could strengthen the willingness to use food delivery apps and examine their roles. On the basis of results of such analysis, we intended to provide basic data necessary for development and operation of food delivery app contents. For subjects and spatial scope of this study, we selected domestic male and female residents nationwide who were aged 20 or older and had experience of using food delivery apps over the last 3 months. Among the subjects of this study, we surveyed foodservice consumers who had experienced of ordering food via food delivery apps such as Baedal Minjok, Yogiyo, and Baedaltong. Based on results of this study, it was found that design and sympathy related to food delivery app service quality had a positive effect on arousal while design and reliability had a positive effect on pleasure. Both informativity and mobility of food delivery app service quality were found to have a positive effect on the willingness to use apps. The pleasure from PAD had a positive effect on willingness to use apps, while arousal did not have any effect on willingness to use apps. The results of this study suggested that design and reliability, informativity, mobility were very important factors in inducing foodservice consumers to use food delivery apps continuously.

• The Journal of the Convergence on Culture Technology
• /
• v.8 no.6
• /
• pp.709-714
• /
• 2022

As the delivery service market continued to increase, the number of delivery workers also increased, but the corresponding safety education is insufficient. Therefore, this study is going to explore the importance of safety education by grasping the relationship between safety awareness, accident experience, and safety behavior of delivery workers. With the help of the delivery workers' online community site, this study conducted a survey on the status of delivery workers' safety education for a total of 114 delivery workers. As a result of the association analysis, more than half of the general agency workers said they did not receive safety training, and delivery workers who completed safety training were 2.36 times more frequent than delivery workers who did not complete safety training. In addition, through correlation analysis and simple regression analysis, safety education had a positive effect on safety perception of delivery workers, and there was a significant correlation between safety perception and safety behavior. Through these, the relationship between safety education and safety awareness, safety behavior, and the number of accident experiences was noticed, and it was concluded that safety education should be mandatory on all delivery platforms to prevent accidents.

• Journal of Fashion Business
• /
• v.20 no.6
• /
• pp.19-31
• /
• 2016

Identifying the factors of emotional experience that arouse emotional responses will contribute to determining the relationship between the visual attributes of a salon and the emotional responses of humans, as well as the relationship between service factors and the emotional response of humans. The aim of this study is to examine the effect of the various e motional responses of customers on store preference and to thereby propose marketing strategies for offering an insightful service. The emotionally expressed vocabulary used by customers during their visit is also explored. 300 customers with previous experience of beauty shop services were surveyed and their responses were analyzed using SPSS 20.0 to define the problems. All the emotional experiences at the beauty salon influence the service satisfaction and re-visitation intention. The results showed that, as the customer's level of satisfaction with a service experience increases, the re-visitation intention increases. Of these results, only the service experience influences the recommendation intention. As the effective delivery of positive emotional services influences customers' revisiting intentions, beauty industry workers should be aware of each phase of the customers' emotions and try to provide customer-oriented services to appease these emotions. In addition, workers should strive to create service systems that induce customers' positive emotional responses rather than to offer merely stereotyped services.